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Pannerone
Pannerone is Italian, and one of the creamiest cheeses available. It's soft with small holes and has a smooth taste with a hint of bitter bite. Milk is curdled, gently stirred to form curds and release whey. The curd drains for 12 hours in cheesecloths, and is placed in a heated environment of upwards of 80 degrees F for one week. The temperature is dropped to 50 degrees F for another week, and the cheese is immediately ready for market.

Parmesan
Parmesan is one of the world's most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers, but not before most of the milk's cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined molds. After two days, the cheeses are removed and salted in brine for a month.

 

Passendale
Passendale takes its name from the Flemish village of Passchendaele. It's a semi-soft cheese made from cow's milk. With its warm, brown crust, lightly dusted with white mould it resembles a round loaf of bread. The Belgian Passendale has distinctive, bulging, rounded edges and a soft, damp consistency. The flavor is mild and creamy.

Pecorino
Pecorino is the name given to all Italian cheeses made from sheep's milk. Pecorino Romano is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily. These cheeses are generally aged up to a year, and develop a brittle, hard texture and a yellowish rind. Younger cheeses are softer and whiter. Pepato is a variety spiced with peppercorns. Serve with full-bodied reds.

Pont-l'Eveque
Named after a town in Normandy, France. Pont-l'Eveque has a slightly moldy brown rind and a soft, supple paste. Also known as Moyaux cheese.

 

 

Port - Salut
Originally made by monks in Entrammes, France. Lactic bacteria is used in production, which gives the cheese a acidity to complement its mild taste.

 

Raphaël
In 1134, the Norbertinian clergy founded the Abbey of Postel. Over the years, the monks of this abbey developed cheeses made from fresh milk taken from their own herd of cows. Still today, the friars of the Postel Abbey are creating new cheeses. Raphael is one of their new creations. Named after the angel Raphael, this "real Abbeycheese" is a washed rind variety aged about 8 weeks. It has a lovely, creamy flavor and a very smooth texture.

 

Reblochon
Originating from the Savoy mountain region, Reblochon means "second milking." Cow herdsmen would fill milk quotas with their early milkings, and do an additional milking which they felt was richer milk to use for their cheesemaking. Additionally, the cheeses were made while the milk was still warm. Rare and expensive.

Reggianito
Made in Argentina, this cheese competes with the Italian Parmigiano Reggiano. The loaf is smaller, than the Italian cheese, and cured for a longer time. Reggiano is a hard cheese, made pasture fed cows milk. It has an excellent taste and is perfect for cooking or as a topping on pasta.

 

Remedou
An old Belgium cheese, Remedou comes from remoud, an old Waloon word describing the rich milk produced at the end of a cow's lactation period. This cheese is also known as "sticking cheese" because the surface bacteria gives off a powerful aroma.